10,000 sante recipes

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Ranch bread machine loaf: bread flour, olive oil and a packet of dry ranch dressing mix create a savory, herb-loaded bread perfect for sandwiches and dunking in soup.

Crispy phyllo Parmesan straws layered with grated Parmigiano-Reggiano and a hint of cayenne, baked golden in 10 minutes. A light, low-fat cocktail snack made with pantry staples.

Cheddar cheese pretzels made with aged cheddar, butter, Dijon mustard, and cayenne, topped with poppy seeds. A savory make-ahead appetizer that keeps for days.

Hearty oat and walnut bread for the bread machine with rolled oats, brown sugar, and chunky walnuts throughout. A nutty, slightly sweet loaf with real texture in every slice.

Hot fudge sundae ice cream pie layered with vanilla wafers, vanilla ice cream, and a rich homemade fudge sauce of chocolate chips, marshmallows, and evaporated milk. A crowd-pleasing freezer dessert.

One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek.

When you taste these homemade gingersnap cookies, you will fall in love with them, and never buy the store-bought bagged or boxed stuff any more. They are so delicious.

The hot fudge sauce, the chocolate cake and the brownie like texture will make you touch the heaven.

Fudgy mint chocolate crinkle cookies coated in powdered sugar with crackled tops. Makes 3 dozen chewy cookies with cool minty flavor in just 30 minutes.

Savory vegetarian nut loaf with cottage cheese, breadcrumbs, and poultry seasoning baked until golden on top. A hearty meatless main dish that's a hit at Thanksgiving or any weeknight supper.

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.

Fried eggplant sandwiches stuffed with mozzarella and dipped in a light yeast batter with whipped egg white. Crispy, cheesy, and golden with a melty center.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.